Preparation info
  • Makes

    48 fl oz

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Heavy cream 1


  1. Combine the cream, 3½ oz/100 g of the sugar, the glucose, and salt in a saucepan and bring just to a simmer over medium heat.
  2. Blend the egg yolks with the remaining 3½ oz/100 g sugar to make the liaison. Temper by gradually adding about one-third of the hot cream mixture, whisking constantly. Return the tempered egg mixture to the remaining hot milk in the sauc